摘要
试验探索了水漂技术对苦丁红茶制茶工序及品质的影响。结果表明:制茶过程采用了水漂的苦丁红茶其细胞破损率高于不水漂的处理(84%>72%);碎末率低于不水漂的处理(1.3%<2.8%);发酵速度为水漂处理快于不水漂处理;成品茶品质也是水漂处理高于不水漂处理。
Effect of hydroplaning on the processing and quality of bitter butyl red tea had been investigated in the present work. The results showed that compared with the hydroplaning-free （72%） , the cell disruption rate of bitter butyl red tea of hydroplaning treatment （84%） was higher during the processing, and the pow- der rate of the latter （ 1.3% ） was lower than the hydroplaning-free （2.8%）. The tea fermentation speed of the hydroplaning treatment was higher than that of the hydroplaning-free. The tea quality produced by hydro- planing was superior to the control.
出处
《山地农业生物学报》
2012年第4期366-368,共3页
Journal of Mountain Agriculture and Biology
基金
贵州省科技基金项目[黔科合J字(2008)2075]
贵州省优秀青年科技人才专项资金项目[黔科合人字(2009)06]
关键词
苦丁红茶
水漂
揉捻
发酵
品质
Bitter butyl red tea
Hydroplaning
Rolling
Fermentation
Quality
